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Ingredients Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
- You need 2 of Baking Potatoes
- You need 100 ml of Milk
- You need 3 Slices Streaky Bacon
- Require 2 of Spring Onions
- Prepare 2 Tbsp Creme Fraiche
- Make ready 200 g of grated Cheddar Cheese
- Prepare Sliced Mozzarella
- Make ready 400 g - Chicken Thighs
- You need of Breadcrumbs
- Require 4 tsp - Chicken/Cajun Spice
- Make ready 100 g Plain Flour
- Need 1 for egg
- Provide 300 ml - Buttermilk
Buttermilk Crispy Chicken Tenders and Perfect Potato Skins instructions:
- Put your baking potatoes in the oven for 2 hrs 30 minutes at 160 Degrees
- Slice your chicken thighs into finger shaped strips. Place in a bowl and coat them all in the buttermilk. Cover with cling film and put in the fridge for 2 hours minimum.
- Once crispy, remove from the oven. Cut each potato in half and scoop out the potato and add to a mixing bowl.
- Add the milk, grated cheddar, salt and pepper to the mix and mash like you are making mashed potato
- Once mashed, spoon the mix evenly back into the empty potato skin boats.
- Cut the bacon into small pieces and fry until golden brown.
- Layer the mozzarella onto the skins, then sprinkle over the bacon bits. Then put back into the oven for 30 minutes at 180 degrees
- As soon as the potatoes are back in the oven. Take your buttermilk chicken thighs out of the oven. Coat in flour, then egg. Blitzed the spiced breadcrumb mix (I use a slice of bread, cajun spice, salt and pepper for mine, but I like mine hot) and coat with that last. Repeat the process until all your tenders are covered.
- Either shallow fry in a pan on each side until golden brown or if you like them like me, put them in an air fryer for 16 minutes at 200 degrees. Turning half way.
- About 3 minutes before the chicken is finished. Take the potatoes out of the oven and the add a generous dollop of creme fraiche and chopped spring onion. Add the chicken tenders to the plate and enjoy with your choice of dips!!
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